To make the mayonnaise, combine the mayonnaise, lime juice, zest, cilantro and Serrano chili in a small bowl and stir to blend. Refrigerate until serving.

To make the patties, combine the ground chuck, cumin, dried oregano, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, brush the cut sides of the rolls with olive oil and place them on the outer edges of the rack to toast lightly. During the last minute of cooking, place a slice of Manchengo cheese on each patty.

Remove toasted rolls from grill and rub with the garlic clove

To assemble the burgers, spread the cilantro mayonnaise over the cut sides of the rolls. On each roll bottom, place a tomato slice, a patty and top with 2 avocado slices. Add the roll tops and serve.
Makes 6 burgers

Comments

Delicious best describes this South American inspired burger. The flavors are perfect together from the salty, mellow cheese to the spice of the Serrano chili and the coolness of the avocado and tomato slices. And finally, simple spices in the burger let it speaks for itself!